Weihnachtlicher Käsekuchen am Stück

Experience the ultimate holiday indulgence with our Christmas Cheesecake Slab. This delightful dessert features a velvety cream cheese batter, expertly swirled with the warm, aromatic notes of cinnamon, nutmeg, and ginger. Resting atop a perfectly crunchy digestive biscuit crust, every square is a celebration of texture. Each slice bursts with the tanginess of dried fruits like cranberries and apricots, all finished with a crown of soft whipped cream and a delicate, snow-like sprinkle of icing sugar—making it the ideal centerpiece for your festive gatherings.

Merken

Beyond its incredible flavor, this cheesecake is designed for sharing. The inclusion of lemon zest adds a subtle brightness that balances the rich cream cheese and sour cream, while the mixed spice blend provides that unmistakable holiday scent that fills your kitchen as it bakes. It’s a sophisticated yet approachable dessert that brings a touch of British holiday tradition to your table.

Ingredients

• For the Biscuit Base: 300 g digestive biscuits; 120 g unsalted butter, melted.
• For the Cheesecake Filling: 600 g cream cheese, at room temperature; 150 g granulated sugar; 150 ml sour cream; 3 large eggs; 2 tsp vanilla extract; Zest of 1 lemon; 120 g mixed dried fruits (cranberries, apricots, cherries), chopped; 2 tsp mixed spice (1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger).
• For Topping: 200 ml double cream; 2 tbsp icing sugar, plus extra for dusting.

Instructions

Step 1

Preheat the oven to 160°C (320°F). Line a 20 x 30 cm (8 x 12 in) rectangular baking tray with parchment paper, leaving an overhang for easy removal.

Step 2

In a food processor, blitz the digestive biscuits into fine crumbs. Transfer to a mixing bowl and stir in the melted butter, mixing until the texture resembles wet sand.

Step 3

Press the biscuit mixture firmly and evenly into the base of the prepared tray. Chill in the refrigerator while you prepare the filling.

Step 4

In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until fully combined.

Step 5

Add the sour cream, eggs, vanilla extract, and lemon zest. Beat until the mixture is smooth and glossy.

Step 6

Fold in the chopped dried fruits and mixed spice gently, ensuring even distribution.

Step 7

Pour the cheesecake batter over the chilled biscuit base and smooth the surface. Tap the tray gently on the counter to release any air bubbles.

Step 8

Bake for 45–50 minutes, or until the edges are set and the center is just slightly wobbly. If browning too quickly, cover loosely with foil.

Step 9

Turn off the oven and leave the cheesecake to cool inside for 1 hour. Remove and let cool to room temperature.

Step 10

Refrigerate the cheesecake for at least 4 hours (preferably overnight) until fully set.

Step 11

Before serving, whisk the double cream with 2 tbsp icing sugar until soft peaks form.

Step 12

Slice the cheesecake into squares. Top each square with whipped cream and a dusting of icing sugar.

Zusatztipps für die Zubereitung

To ensure a perfectly smooth and crack-free surface, always use room temperature cream cheese and allow the cheesecake to cool slowly inside the oven for an hour before taking it out. Tapping the tray on the counter before baking helps remove air bubbles that might cause uneven rising or small holes in the filling.

Varianten und Anpassungen

Feel free to swap the dried fruits for fresh seasonal berries or festive candied peel to suit your taste. For an even deeper spice profile, you can add a pinch of ground cloves or allspice to the batter. If you're planning ahead, these squares can be frozen individually for up to one month by wrapping them tightly in parchment paper.

Serviervorschläge

Present these elegant squares on a rustic platter to highlight their festive appeal. They pair beautifully with a warm glass of spiced tea or a sweet dessert wine. The final dusting of icing sugar creates a magical "snowy" effect that is sure to impress your guests.

Merken

This Christmas Cheesecake Slab is more than just a dessert; it is a festive tradition in the making. With its blend of velvety cream, crunchy base, and warm holiday spices, it is guaranteed to be the star of your holiday dessert table. Enjoy every festive bite!

Antworten auf häufige Fragen

→ Wie lange muss der Käsekachen kühlen?

Der Käsekuchen muss mindestens 4 Stunden im Kühlschrank fest werden, am besten über Nacht. Dadurch setzt sich die Cremefüllung komplett und lässt sich sauber schneiden.

→ Kann ich die Trockenfrüchte ersetzen?

Ja, Sie können die Trockenfrüchte durch frische Beeren, kandierte Zitruspeel oder Nüsse ersetzen. Passen Sie die Menge entsprechend an, um die Balance der Füllung zu bewahren.

→ Wie erkenne ich, dass der Käsekuchen fertig gebacken ist?

Der Rand sollte fest sein, während die Mitte noch leicht wackelt. Der Kasekuchen beim Abkühlen im ausgeschalteten Ofen weiterfestigen. Zu langes Backen macht ihn trocken und rissig.

→ Lässt sich der Käsekuchen einfrieren?

Ja, wickeln Sie einzelne Stücke in Backpapier und frieren Sie sie bis zu einem Monat ein. Tauen Sie sie über Nacht im Kühlschrank auf und garnieren Sie sie erst dann mit Sahne.

→ Welche Gewürze kann ich variieren?

Für mehr Wärme fügen Sie eine Prise gemahlenen Gewürznelken oder Piment hinzu. Weniger intensive Varianten können das Zimt reduzieren oder durch Kardamom ersetzen.

→ Welche Alternativen zum Keksboden gibt es?

Statt Verdauungskekse können Sie Butterkekse, Löffelbiskuits oder even Nüsse verwenden. Achten Sie darauf, dass die Mischung fein genug ist und gut bindet.